How To Make Rhubarb Jam: Easy Recipe

Rhubarb jam is quick and easy to make with my recipe, and it is the best. It’s seriously delicious, and you can make your own at home with just 3 ingredients.

If rhubarb is flourishing in your garden or you find a good deal on it at the market, this is the perfect way to use it up.

With a few simple ingredients and common kitchen tools, you will be on your way to making your own rhubarb jam in no time.

Nothing’s better than enjoying homemade rhubarb jam anytime throughout the year. Below I will show you how to make it with ease.

Homemade Rhubarb Jam

Making your own rhubarb jam is easier than most people realize, and this recipe comes together very quickly. So you can whip up a batch in no time, and enjoy the taste of summer all year long.

What Does Rhubarb Jam Taste Like?

This rhubarb jam recipe is so perfectly tangy yet sweet and versatile to use with a number of foods and recipes.

You could eat it right out of the jar while it’s still warm, keep it in the fridge, or can it for later use.

It tastes wonderful on toast or a peanut butter sandwich, or spread it on your favorite muffin or crackers.

You could also add it to your favorite desserts, such as dolloped on top of cheesecake or ice cream. Or use it to make a cobbler or pie any time of the year.

Related Post: How To Freeze Rhubarb (With Or Without Blanching)

Best Types Of Rhubarb For Making Jam

Ultimately you could use any rhubarb variety you have on hand to make jam, all of them will taste great.

But one of the most popular types to use is Colorado Red because of its vibrant color, which creates an aesthetically appealing end product.

Rhubarb Jelly Vs. Rhubarb Jam

The main differences between rhubarb jelly and rhubarb jam are the texture and the way you process them.

Jelly is made from straining the juice. It doesn’t contain any rhubarb pieces, so the texture is smooth with a gelatin consistency.

Jam is made using the vegetable chunks, which are either chopped, crushed, or pureed. The consistency is looser, and it is also thicker.

Related Post: How To Grow Rhubarb At Home

How To Make Rhubarb Jam

This classic jam recipe calls for only 3 common ingredients, rhubarb, sugar, and lemon juice. It’s quick to make, so you’ll be enjoying it in a few hours.

Rhubarb Jam Recipe Ingredients

I created this jam recipe to be easy to assemble using ingredients you probably already have in your pantry. Here’s what you’ll need to make it.

• Rhubarb – This is the star ingredient for the recipe. Right out of the garden is best, or choose the freshest, crispest rhubarb you can get from the grocery store or farmer’s market.

• Sugar – This adds sweetness that balances and compliments the tartness of the rhubarb. It also draws out the liquid and helps aid in the gelling process of the natural pectins.

• Lemon juice – This helps to create the thick jammy consistency that we’re after. It reacts with the rhubarb’s natural pectin to thicken it during processing.

Tools & Equipment Needed

Below is a list of all the items you’ll need to make this rhubarb jam recipe. Gather everything before you start to simplify the process.

• 5 half pint jars OR jelly jars
• New jar lids
• Large mixing bowl
• Measuring cups and spoons
• Cooking pot
• Mixing spoon
• Ladle
• Canning funnel (optional)
• Potato masher (optional)
• Dissolvable labels (optional)
• Permanent marker (optional)

Preparing Rhubarb For Making Jam

Before you begin making your jam, prepare the rhubarb by removing and discarding the leaves and root ends. Then rinse the stalks to remove any dirt and debris, and cut them into small ½ to ¼ inch pieces.

Put the pieces into a mixing bowl and toss them with the sugar. Cover the bowl and place it in the refrigerator for 8-10 hours to release the natural liquids from the rhubarb.

Tips For Making Rhubarb Jam

Below are a few tips to help you be successful at making this rhubarb jam recipe.

• Don’t skip on the lemon juice. It’s easy to think it’s not essential to the recipe, but without it the pectin in the rhubarb can’t form a gel, and your jam will be runny.

• If the jam hasn’t set after cooling, add it all back into the cooking pot and bring it to a boil again for 5 minutes, adding another 1-2 tablespoons of lemon juice to it.

Can You Make Rhubarb Jam Without Added Pectin?

You can make this jam without adding pectin because rhubarb naturally contains pectin. So all you need are sugar and lemon juice to create the gel texture.

Can You Make Low Sugar Rhubarb Jam?

You can experiment with making low sugar rhubarb jam. However, you may find that it won’t form a good gel, resulting in a runny end product. You also may notice it tastes much more tart.

For this recipe, I used a moderate amount of sugar that creates a very nice balance. Not too sweet or tart.

Canning Your Rhubarb Jam (Optional)

If you want to make several batches of this recipe, or you want to save it for longer, you could try canning your rhubarb jam.

Since rhubarb is naturally acidic, it’s safe to use the water bath method. Simply clean and prepare your jars, then fill your water bath canner and bring it to a boil.

Fill the hot jars with hot rhubarb jam, leaving ¼” of headspace, and fasten the lids and bands on top.

Process the jars for 15 minutes in the boiling water bath, adjusting the time for altitude if necessary.

How To Store Rhubarb Jam

Store your jars of freshly made rhubarb jam in the refrigerator, or enjoy it right away. You could also freeze it.

If you choose to process yours in a boiling water bath, you can store the sealed jars in a cool, dark location, like a pantry or cupboard.

How Long Does Rhubarb Jam Last?

Rhubarb jam will last in the refrigerator for about a month or the freezer for about 6 months.

When sealed and stored properly, home canned rhubarb jam can last up to one year.

FAQs

Below are my answers to some of your most commonly asked questions about making rhubarb jam.

Do you need to peel rhubarb for jam?

No you do not need to peel rhubarb for jam. Simply wash it, remove and discard the leaves and root ends, and cut the stalks into small pieces.

Does rhubarb have a lot of pectin?

Yes, rhubarb does have a lot of natural pectin in it, which is what allows it to thicken into jam by just adding sugar and lemon juice.

Why isn’t my rhubarb jam setting?

If your rhubarb jam isn’t setting it could be because you measured your sugar wrong, didn’t use enough lemon juice, or did not cook it long enough. Make sure to follow the directions in this recipe exactly.

Can you use frozen rhubarb for jam?

You can definitely use frozen rhubarb for jam. Just allow it to defrost under cool water first, and then proceed with the recipe.

How do you thicken rhubarb jam?

You can thicken rhubarb jam by boiling it for 5 additional minutes and adding in 1-2 extra tablespoons of lemon juice, if necessary. You can also add pectin, but I recommend using the no-sugar variety to avoid adding more sugar.

Making your own homemade rhubarb jam is so easy using this simple recipe. Before you know it, you’ll have jars ready to enjoy anytime you find yourself with a craving.

More Garden Fresh Recipes

• How To Make Onion Jam
• How To Can Strawberry Jam (With Recipe!)
• How To Can Blueberry Jam (With Recipe!)

Share your tips for making rhubarb jam or your favorite recipe in the comments section below.

Recipe & Instructions